Mexican Cauliflower Rice Casserole
Ingredients
The base
-
1
tablespoon
olive oil
-
1
red onion
chopped
-
1
bell pepper
chopped
-
1
jalapeno
diced, white pith and seeds removed
-
1
clove
garlic, minced
-
1
teaspoon
ground cumin
-
1
teaspoon
chili powder
-
a pinch
cayenne pepper (optional)
-
1
(26.5 oz) box
chopped tomatoes
-
1 ½
teaspoons
salt
-
1
pound
cauliflower rice
The protein and topping
-
3
eggs, beaten
-
2 to 3
ounces
goat cheddar cheese, shredded
Instructions
- 1. Preheat the oven to 350ºF.
- 2. Heat olive oil in a deep oven-safe skillet or Dutch oven over medium heat and sauté onion, bell pepper, and jalapeño until tender, about 10 minutes.
- 3. Add garlic, cumin, chili powder, and cayenne pepper, sauté for one more minute.
- 4. Stir in chopped tomatoes, salt, and cauliflower rice, and mix well.
- 5. Cover the pan and let the vegetables cook until tender, about 8 to 10 minutes.
- 6. Turn off the heat, remove the lid, and stir the vegetables. Adjust seasoning to taste.
- 7. Add beaten eggs and stir to incorporate them throughout the vegetables.
- 8. Top with shredded cheese and bake in the oven for 30 minutes.
- 9. Let the casserole rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
122
Total fat
7g
Total carbohydrates
9g
Total protein
6g
Sodium
91mg
Cholesterol
122mg
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